Strain ham drippings, and heat ham stock in a small saucepan over medium heat to boiling. Add 1/2 teaspoon dry mustard, 1/4 cup brown sugar, pinches of nutmeg and ground cloves, and cook until thickened. Let your guests douse their own ham with sauce. This is a personal thing.

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Here's the full recipe all together.

Serves 8

For cooking ham:

1/2 cup whole-grain mustard

3 Tbsp. honey

1/4 tsp nutmeg

1/4 tsp ground cloves

1 cup brown sugar

1/4 cup bourbon

1 5-8 pound half ham, butt portion, can be sliced or not

For sauce:

1 1/2 cup ham drippings or stock

1/2 tsp dry mustard

1/4 cup brown sugar

Pinches of nutmeg

Pinches ground cloves

Score ham in a diamond pattern to 1/4-inch deep (if not sliced). Place ham on rack in roasting pan.

Blend mustard, honey, nutmeg, and cloves.

Using your hands, smear mustard mixture all over surface of ham.

Again using hands, pack brown sugar all over exterior of ham, pressing to be certain it adheres.

Put bourbon in a spray bottle, and mist brown sugar coating to barely moisten. You may not use the entire 1/4 cup. Alternatively, sprinkle your bourbon over the ham.

Bake ham, uncovered, in 300-degree oven for 20 minutes per pound, basting a few times during cooking.

Strain ham drippings, skim as much fat as you wish, and add ham stock to make 1 1/2 cups. Heat in small saucepan over medium heat to boiling. Add brown sugar and spices; cook until thickened and serve over ham at table.

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